This divine recipe by Alfredo Caldo Freddo is best created using Bertolli Classico oil.
Preheat oven to 180C. Place the tomatoes, cut side up and the capsicums on a large lined baking tray. Drizzle with 1/3 cup olive oil and roast for 30 minutes or until soft. Remove the skin, roughly chop and set aside reserving any cooking liquids.
Heat the remaining oil in a large saucepan and sauté the onion until soft. Add the garlic and tomato paste and cook to 1 minute before adding the tomatoes, capsicums, remaining ingredients and reserved cooking liquid. Simmer for 20 minutes. Cool slightly and puree with a stick blender, seasoning to taste.
Serve with torn basil and parmesan if using.
This recipe serves 4.
Check out Alfredo and his cooking tips here.
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